Recipe: Mini Cannelés Bordelais

This is a recipe I brought back from a stay in the southwest that is one of my favorites.
Boil the milk with the vanilla and butter, meanwhile mix the flour with the sugar and eggs including the yolks with a whisk.
then add the very hot milk in a thin stream over the flour while constantly stirring to avoid lumps and cook the eggs.
you should have the consistency of a crepe batter.
let cool and when it is lukewarm add the rum.
place in the refrigerator overnight.
the next day, preheat the oven to 250° (th8+) and spray butter your copper molds or if aluminum teflon not necessary.
I like small cannelés so I only fill them halfway.
once well heated bake for 15 minutes at 250° (th8+) and then lower the temperature to 180° (th6) and let cook again for 50 minutes. you can leave it for 60 minutes but it all depends on everyone's taste.
remove from oven and let cool 5 minutes before unmolding, place on a pastry rack.
I indicated for 6 people but if you are more reasonable than me you could share them with more people lol.